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"Traditional Greek New Year's Day bread. Served as a coffe cake for breakfast. Each person in the family gets a slice starting with the youngest and progressing to the oldest. The person who recieves the slice with the quarter in it will have good luck for the whole year!"
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1 h 10 m servings 549 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 74.3g
  • 24%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a round 10 inch cake pan.
  2. In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.
  3. Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into greased pan.
  4. Bake in preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.
  5. Remove from oven and gently cut a small hole in the cake. Place a quarter in the hole, then sprinkle confectioners' sugar over cake, making sure to cover the hole. Cool cake on a rack for about 10 minutes, then place a dish over the top of the pan and turn over. Serve warm.



Delicious...I cooked in a 10" bundt pan and that worked well! This is a nice alternative to cake.

This was excellent, made it for brunch and it was praised a lot. Now, I tinkered a lot with the recipe as I did not have time to choose something else for the meal and was out of ingredients,YE...

I really disliked the texture of this bread. And the egg taste was very strong. Everyone in my family felt the same.

This bread tasted just like sponge cake.

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